I remember coming to BEC (short for bacon, egg & cheese) one year ago when they first opened. My first thought was why the hell has no one ever thought of this concept before? Why wasn’t I smart enough to do this? The very charming owner, Jessica Bologna, beat me to it.

The space is minimalist, casual, and decorated nicely for a fast-casual setting. Everything is bright & airy, giving the feeling of cleanliness. The tables are thick slabs of grey marble and the floor is lined with colorful tiles.

The menu, as its name suggests, is full of BEC’s. They have 12 sandwich options ranging from light to ultra-gluttonous. There are the classic BEC’s on the menu and kicked up versions like the Godmother with prosciutto, mozzarella, pesto & arugula. Another standout is the Greeky-Roman with lamb sausage, feta cheese, roasted peppers, and olive tapenade. There are even great vegetarian options like the VEC with sweet potatoes, grilled zucchini, swiss chard and goat cheese. Everything is elevated by the fact that they go the extra mile and make the bread in house.

To round out the menu, Jessica has added a plethora of soups, salads, and side dishes. My favorite is the shaved broccoli & cauliflower with dried cranberries, dries cherries, nuts, and sun-dried tomato vinaigrette. I am happy to report that in addition to fresh juices and coffee, you can also get your boozing on with some wine or beer. Here’s what we had: